Batch 96 Oak Barrel Russian Imperial Stout

6 gallons

Brewed as part of oak barrel project with Roger and Pete in Todd's barrel.

8 lbs TFS golden promise
6 lbs dinge pils
2 lbs muntons Maris otter
27 oz briess roast barley
24 oz weyermanns choc wheat
12 oz flaked wheat
3/4 tsp soda

SRM 60

Mash 150 df 60 mins, pH 5.8 at 15 mins, add 1/2 tsp cacl, pH 5.4

OG into kettle 1.072 @ 7 gals (not including final runnings)

Boil 60 mins
60 mins 75 gr galena 13.9%aa, 81 IBUs
15 mins 1 tsp Irish moss
10 mins 2.75 lbs table sugar

Og 1.102 into fermenter, 7 gallons, 82% bhe

Pitch at 68 df with w1084 in 1/2 qt starter from Roger.  Put in 64 df chamber.  Nominal activity at 18 hours, at 28 hours more activity in one fermenter, raise temp to 67 df.  Krausen at 42 hours, raise temp to 70 df.  At 50 hours foamover, put blowoff tube on larger fermenter, massive activity, continues overnight.  Primary running at 73 df, big banana aroma.  Still going strong 12/17 pm.

Rack to secondary 12/20, add 1 pckg danstar dry Nottingham dissolved in 1/2 cup water, return to 70 df.

Rack to Oak Barrel 1/3/15, in combination with 10 gallons each from Roger and Pete.  Same barrel used for saison earlier in 2014, previously used for pinot noir by Todd (36 months).

At some point in February, Roger added a bunch of centennial hops into the barrel.

Bottle 3/7 with table sugar and Trappist yeast, 2.0 vols co2.  Brought home 2 cases.